Duck Leg with Walnuts and Pomegranate Seeds

Duck leg stewed with walnuts, pomegranate seeds and red onion, with sesame parsnips and rice patties.

Slightly incise the skin of the duck legs and pierce at the junction of the lower leg and upper leg, allowing excess fat to escape during roasting. Halve and finely slice the onions and coarsely chop the walnuts. In a roasting pot (this should be large enough so that the legs can rest well against each other, but otherwise there is not much room), brown the legs well on all sides (perhaps with a little bit of lard). Add onions and walnuts, season everything together with salt and pepper.

When the onions are sauteed until soft, extinguish with pomegranate syrup and cassis liqueur. Add the duck stock so that the legs are 2/3 covered. At a low temperature and with the lid closed, steam the drumsticks until soft (about 45 min). Squeeze one pomegranate until the fruit is soft, then cut diagonally and squeeze the juice with a citrus press. Cut the second pomegranate also diagonally, tap on the peel so that the seeds fall out or spoon out the seeds. Add the juice and the seeds to the sauce, season and thicken with a little cornstarch if necessary.

Remove the peel from the parsnips like carrots and cut them into narrow oblique slices. Sauté the finely chopped shallot in a little sesame oil and add the parsnips.

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